---------- Recipe via Meal-Master (tm) v8.02

     Title: DEEP-FRIED BEAN CURD STIR-FRIED WITH MUSHROOM
Categories: Vegetarian, Beans, Chinese
     Yield: 4 servings

 1 1/2    Cakes bean curd
          Vegetable oil
          -- for deep-frying
     6 md Chinese dried mushrooms
     1 md Onion
     8 oz Broccoli
     3 tb Vegetable oil
     3 sl Ginger root
     4 tb Vegetarian stock

---------------------------SAUCE---------------------------
     2 tb Light soy sauce
     1 tb Hoisin sauce
     2 ts Chili sauce
     1 ts Sugar

 Cut the bean curd into 1- x 1-1/2-inch flat pieces.
 Deep-fry them in hot oil for 2 to 2-1/2 minutes, until
 the surfaces are somewhat firm and yellow.  Drain
 thoroughly.  Soak the mushrooms in boiling water for
 half an hour.  Drain.  Discard the stems and cut the
 caps into halves.  Cut the onion into thin slices.
 Break the broccoli into individual florets and cut the
 stem into 1-inch wedges.

 Heat the vegetable oil in a large frying pan or wok.
 When hot, add the onion, ginger, broccoli stems, and
 mushrooms and stir-fry in the hot oil for 2 mintues,
 to season the oil.  Add the broccoli and stock and
 continue to stir-fry for 1-1/2 minutes, and then cook,
 covered, for 1-1/2 minutes. Uncover the pan or wok,
 pour the sauce ingredients over the contents, and
 continue to turn and stir-fry all ingredients together
 for a further 1-1/2 minutes.  Serve with rice and
 other dishes.

 Source: New Chinese Vegetarian Cooking by Kenneth Lo
 Typed for you by Karen Mintzias

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